Here is how I am making simple ham at home. Basically it's the same recipe as making corned beef. I hope some readers would find this useful.
Home cured ham
¾ -1 kg fresh upper hind leg of a pig
3 c water
¼ c coarse salt
3 tbsp sugar
¾ tsp curing salt , which is 6% saltpeter
Pickling spice/cloves /garlic, optional
Place all of the above in a zip lock bag, let all the air out and sealed it. Keep it in the fridge for 5 days. Rinse and boil in water for 1 hr, or smoke, or glaze and bake per your recipes.
Breakfast suggestion: French bread, mustard, ham, scrambled egg, cucumber and tomato.
![Image](https://a6.sphotos.ak.fbcdn.net/hphotos-ak-prn1/556558_10151479337690331_789665330_23494512_518071732_n.jpg)
Shopping:
Pork: Big C Extra right next to ground pork, or cut per order at any outdoor market. 120-130B/kg.
Coarse salt: Thai natural salt, 11B/500g at Tops Supermarket. 14B at Villa when they have it.
Curing salt: 100B/kg at WWM Co Ltd, http://www.wwmco.asia/en/location.html